(0 item) - $0.00

You have no items in your shopping cart.

Chermoula Salmon w Chickpea, Eggplant & Pimiento Salad

Chermoula Salmon w Chickpea, Eggplant & Pimiento Salad

Chermoula Salmon with Chickpea, Eggplant & Pimiento Salad

Serves 2 

1 eggplant, sliced
Extra virgin olive oil (EVO)    
Sea salt and freshly ground black pepper
Alexandra's chermoula spice mix , to dust
1 325g jar El Navarrico chickpeas , drained and rinsed
¼ 314g jar Julie Le Clerc preserved lemons , peel only, finely sliced
½ 220g jar El Navarrico sliced pimientos,  
½ bunch Italian flat leaf parsley, leaves only
Capirete Pedro Ximenéz sherry vinegar , to dress
2 pieces Akaroa fresh salmon
½ lemon, to serve
Sabato harissa mayonnaise , to serve

First prepare the eggplant slices by patting dry with paper towels. Brush with EVO, season and dust with the chermoula.  Fry in a dry frying pan, over medium heat until golden on both sides.

In a bowl combine chickpeas, preserved lemon peel, pimientos and parsley with the eggplant. Season to taste and dress with EVO and sherry vinegar. Set aside.

Pat the salmon dry with paper towels and brush with EVO. Dust flesh side with chermoula mix. To cook, fry flesh side down in a preheated pan with EVO until golden, approximately 2 minutes. Flip the salmon over and fry for a further 2 minutes.  Remove from pan and rest 2-3 minutes in a warm place.

To serve, divide the chickpea salad between two plates and place a piece of salmon on each. Squeeze over the juice of the lemon and add a dollop of harissa mayonnaise. 

Grid  List 

5 Item(s)

per page

Grid  List 

5 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.